Singapore Fried Noodles Recipe
Cook Time: 15 minutes
Prep Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories per Serving: 288.4 kcal
Description:
Make and share this delicious Singapore Fried Noodles recipe from Love with Recipes. This one-dish meal brings the vibrant flavors of Asian cuisine to your table in under an hour. Perfect for a quick dinner that doesn’t skimp on taste or nutrition.
Keywords: Chinese, Asian, Spicy, < 60 Mins, Stir Fry
Ingredients
- 1 cup frozen shrimp (thawed, tails removed)
- 10 eggs (beaten)
- 3 cups bean sprouts
- 1 cup water chestnuts (sliced)
- 1 onion (sliced)
- 1 cup tomatoes (sliced)
- 1 clove garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 1 tablespoon curry powder
- 1 cup canned chicken broth
- 1 tablespoon soy sauce
- 6 tablespoons sugar
- 1/2 cup corn
- 2 tablespoons peanut oil (divided)
- 1 package thin rice noodles (about 8 oz)
Nutrition Facts (per serving)
- Calories: 288.4
- Fat: 24.8g
- Saturated Fat: 4.8g
- Cholesterol: 185.8mg
- Sodium: 451.9mg
- Carbohydrates: 7.2g
- Fiber: 1.6g
- Sugar: 3.9g
- Protein: 10.2g
Instructions
Preparation
-
Cook the Noodles: Boil the rice noodles in a large pot of water until they are just tender but still firm, about 3 minutes. Drain and rinse with cold water to stop the cooking process. Refrigerate until ready to use.
-
Prepare the Shrimp: Thaw the frozen shrimp by placing them in a bowl of cold water for about 10 minutes. Drain and cut off the tails.
-
Scramble the Eggs: Beat the eggs in a bowl. Heat a non-stick skillet over medium heat and add 1 tablespoon of peanut oil. Pour in the beaten eggs and stir gently until they are scrambled but still soft. Set aside.
-
Blanch Vegetables: Bring a pot of water to a boil. Blanch the bean sprouts, water chestnuts, and corn for about 1 minute. Drain and set aside.
-
Slice the Onion and Tomatoes: Thinly slice the onion. For the tomatoes, slice them into wedges.
-
Prepare the Sauce: In a small bowl, combine the canned chicken broth, soy sauce, and sugar. Mix well until the sugar is dissolved. Set aside.
Stir-Fry
-
Heat the Wok: Place a large wok over high heat. Add 2 tablespoons of peanut oil and heat until the oil begins to smoke slightly.
-
Add Aromatics and Shrimp: Toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Add the thawed shrimp and the blanched vegetables. Continue stir-frying for 2 minutes.
-
Add Sauce: Pour in the prepared sauce and cook for an additional 3 minutes, stirring constantly until the shrimp are cooked through and the vegetables are tender but still crisp. Transfer everything to a holding bowl.
-
Prepare the Wok Again: Rinse the wok and return it to high heat. When it is dry, reduce the heat to medium and add the remaining tablespoon of peanut oil.
-
Cook the Curry Powder: Add the curry powder to the oil, stirring continuously to mix with the oil. Cook for about 30 seconds, ensuring the curry powder does not burn.
-
Add Noodles: Add the cooked and chilled noodles to the wok. Toss them gently to coat evenly with the curry oil and to heat them through.
-
Combine Ingredients: Return the stir-fried shrimp and vegetables to the wok. Toss everything together until well mixed. Reduce the heat to low.
-
Add Final Ingredients: Add the sliced tomatoes and scrambled eggs to the wok. Mix gently until everything is evenly distributed and heated through.
-
Serve: Transfer the Singapore Fried Noodles to a serving platter. Serve hot.
Tips and Variations
- Noodle Types: You can substitute thin rice noodles with vermicelli or even egg noodles, depending on your preference.
- Protein Options: If you prefer, replace shrimp with chicken, beef, or tofu for a different take on the dish.
- Vegetable Choices: Feel free to add other vegetables such as bell peppers, carrots, or snow peas for added color and texture.
- Spiciness: If you like it spicier, add some sliced chili peppers or a dash of chili oil.
- Garnishing: Garnish with chopped cilantro and a squeeze of lime for a fresh finish.
- Leftovers: This dish can be stored in the refrigerator for up to 2 days. Reheat in a wok or skillet over medium heat, adding a splash of water if necessary to loosen the noodles.
Cultural and Culinary Notes
Singapore Fried Noodles is a popular dish found in many Asian restaurants, but ironically, it isn’t traditionally from Singapore. Its origins are believed to be more closely tied to Cantonese cuisine, adapted and popularized by chefs outside of Singapore. This dish typically features stir-fried rice vermicelli noodles with a colorful array of vegetables, protein (often shrimp or chicken), and a distinctive yellow hue from curry powder.
Cuisine Fusion: The dish is a beautiful example of fusion cuisine, incorporating the Indian influence of curry powder into a typically Chinese method of stir-frying noodles. This fusion reflects the multicultural makeup of Southeast Asia, where various culinary traditions intersect and blend.
Cooking Techniques: Stir-frying is a fundamental technique in many Asian cuisines, characterized by cooking ingredients quickly in a hot wok with a small amount of oil. This method preserves the texture and flavor of the vegetables and proteins, making the dish both vibrant and flavorful.
Nutritional Insight: While this dish is rich in flavor, it also offers a balanced profile of macronutrients. Shrimp and eggs provide high-quality protein, while vegetables contribute essential vitamins and minerals. The use of peanut oil, while adding to the fat content, provides healthy fats and a distinctive taste that complements the other ingredients well.
Conclusion
This Singapore Fried Noodles recipe is a delightful blend of textures and flavors, making it a perfect weeknight meal or a standout dish for gatherings. Its vibrant colors and aromatic spices make it visually appealing and tantalizing to the taste buds. Whether you’re new to stir-frying or an experienced home cook, this dish is straightforward to prepare and guaranteed to satisfy. Share this recipe with friends and family, and enjoy a taste of Asia in your own kitchen!
Ready to cook? Grab your ingredients and get your wok ready – it’s time to stir-fry up some culinary magic!
For more exciting recipes and culinary inspiration, visit Love with Recipes.
Frequently Asked Questions
Q1: Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used. Simply peel, devein, and remove the tails before cooking.
Q2: Is there a vegetarian option for this recipe?
Absolutely. Replace the shrimp with tofu or additional vegetables. Ensure you use a vegetable broth instead of chicken broth for the sauce.
Q3: How do I prevent the noodles from sticking together?
After boiling and draining the noodles, rinse them thoroughly with cold water and refrigerate. This helps remove excess starch and prevents sticking. Tossing them in a bit of oil can also help.
Q4: Can I make this dish less spicy?
Yes, simply reduce the amount of curry powder or use a milder curry blend. You can also omit any additional spicy elements like chili peppers.
Q5: What type of curry powder is best for this recipe?
A standard yellow curry powder works well, but you can experiment with different blends to find one that suits your taste preferences.
Enjoy your cooking adventure and the delightful flavors of Singapore Fried Noodles!
